Heat oven to 250 F. Beat the egg whites until stiff, adding cream of tarter and salt when they begin to stiffen. Add the sugar, one tablespoon at a time until very stiff. Stir in pecans and chocolate chips. Drop by the teaspoons onto foil-lined cookie sheets. Place in the oven, close the door and turn the oven off. Do not disturb the oven for at least eight hours. Makes four dozen.
- Lenah Robles, Seminole

Heat oven to 400 degrees F. Spray muffin pan with cooking spray. Thaw broccoli. Scramble eggs in a bowl with milk, salt and pepper. Pour eggs into muffin pan, filling each cup halfway. Add equal amounts of onion, cheese, bacon and broccoli to each cup. Bake for 25 minutes. The muffins can be refrigerated and reheated in the microwave the next day.
- Rita Miller, Seminole - Third Place Winner 2014

Heat oven to 350 degrees F. Fry bacon until done, but not crisp. Remove from heat. Mix in parsley pieces and bacon. Let stand. Sprinkle salt and poultry seasoning over bread. Combine milk and eggs and beat again slightly. Pour bacon and grease over bread and mix well. Pour in eggs and milk mixture and mix well. Bake in loaf pan for one hour. The bacon grease will bubble over the pan, so it's a good idea to put a cookie sheet underneath it. If the mixture seems too dry, add a beaten egg. Serves up to 8. The dressing also can be used to stuff a turkey.
- Kenneth Kastor, Seminole

Note: The recipe should make enough to fill three one-pound pudding molds. Grandma P usually only made half a recipe.

Mix together the pudding ingredients in a bowl. Pour into pudding molds with lids. Put on the lids. Place a steaming rack into a large pot. Lower a pudding mold on top and pour in boiling water until the pudding is immersed halfway. Repeat for other pudding molds. The pudding should be steamed for three hours or until thick. For the sauce, combine ingredients in a medium saucepan and bring to boil. Stir until thick. Drizzle sauce over hot pudding and serve warm.
- Joan Peterson, St. Petersburg

Note: In making beer, bacteria are the enemy. Make absolutely sure anything that touches the beer is thoroughly sanitized.

Bring 1 gallon of water to a boil in a large pot. Add the dry malt extract and honey. Gently stir this "wort" continuously until you regain a rolling boil. Do not cover. Add 1/2 ounce of hop pellets. Boil for 55 minutes. Add the rest of the hops. Continue boiling for another 5 minutes. Cut the heat. Stir in the cinnamon, ginger, and orange peel.
Place the pot in a sink full of ice water and cool to 65 degrees. Using a clean vinyl tube, syphon the wort into a clean 1-gallon jug. Add the yeast to the jug. If needed, top off with clean water to make a full gallon. Place a balloon over the mouth of the jug and use a needle to punch a tiny hole in the balloon. The balloon will inflate over time. This is normal. If it gets too big, punch an additional tiny hole. Ferment at room temperature for 5 days.
Use a clean vinyl tube to syphon the beer into a new jug, leaving the sediment, called "trub," behind. Let age for 14 days.
Place 1/2 teaspoon of table sugar in each clean bottle. Siphon the beer into each bottle, leaving about an inch of headspace. Seal the bottles closed. Let the beer condition at room temperature for two to three weeks. Chill upright in refrigerator. Carefully pour the beer into a glass, leaving about 1/2-inch behind. The beer should be roughly 7 percent alcohol per volume. Makes 11 16-ounce bottles.
- Cedric Rochefort, St. Petersburg

Heat the oven to 350 degrees F. To make the curst, combine cake mix, vegetable oil and eggs; the mixture will be stiff. Add both types of chocolate chips and Heath candy. Spread half the dough into a greased 9-by-13-inch baking pan. Bake for 10 minutes. Let cool on a wire rack.
To make the filling, melt the sweetened condensed milk, caramel chips and margarine on the stove. Spread the filling onto the cooled crust. Dollop the remaining half of the crust dough on top. Bake 25 minutes. Allow to cool for one hour; chill in refrigerator. Makes 24 bars.
- Sandy Fynaardt, Clearwater

Heat oven to 350 degrees F. Mix cake ingredients thoroughly, but don't over stir. Bake in a single pan for 40 minutes, or until center springs back when tapped. Mix sauce ingredients together in a medium sauce pan. Bring to a boil. Drizzle over cake. Serve warm.
- Joleen Rowan, St. Petersburg - Second Place Winner 2014

All three cheeses must be at room temperature. In a bowl, mix all ingredients, except nuts. The mixture will be too soft to form proper balls, so refrigerate for an hour or so. Depending on the desired size of the balls, form either four or five balls. Roll the balls in nuts, then wrap tightly in plastic wrap.
- Lil Cromer, Belleair

Warm the milk over the stovetop until it reaches 110 degrees. Mix in yeast. After 5 minutes, add the pumpkin puree, sugar, butter, salt and 2 cups of flour to the milk and yeast mixture. Add the rest of the flour, 1/2 cup at a time to the mixture until all the flour is incorporated. Knead the dough for 8 minutes and then place the dough in a lightly oiled bowl; cover with a damp cloth in a warm place for an hour. Form 32 balls out of the dough and place on greased baking sheets; cover with damp cloths in a warm place for 40 minutes. Heat the oven to 375 degrees F. Cook for 10 minutes. Makes 32 rolls.
- Kayla Jacobson, Pinellas Park - First Place Winner 2014

Heat oven to 425 degrees F. Add the rub ingredients to a small bowl; cover and shake well to blend. Cayenne pepper can be tempered to taste, but should not be skipped altogether. Mix the lemon juice and balsamic vinegar in a separate bowl. Butterfly the pork chops. Cover a cookie sheet or pan with foil and place a low cooling rack on the foil. Sprinkle the rub onto the pork and rub it in well on both sides. Place the meat on the rack. With a brush, lightly dab on the wipe on both sides. Bake the pork chops for about 40 to 45 minutes, turning every 10 to 12 minutes and re-applying the wipe each time. Serves 2 to 4. This recipe also can be used on boneless pork ribs.
Note: Even though this is a pork dish, which would normally call for a rose wine, the rub adds enough flavor that a dark red wine will go nicely with the meal.
- Ray Wilson, Elysian, Minnesota